1 cup grated baking potato, drained and firmly packed (about 1 potato)
1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato)
1 cup peeled and grated parsnip, firmly packed (about 1 parsnip)
1 cup grated carrot (about 1 large carrot)
3 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
3/4 cup chopped fresh parsley or cilantro (leaves only)
Olive oil for frying
Yogurt or sour cream, garnish
1. In a large bowl,
mix together the grated, well-drained potato, sweet potato, parsnip and carrot. Add the eggs, flour, baking powder, salt, pepper and parsley and mix well.
2. Pour one-fourth inch
of olive oil into a large skillet and heat over medium heat until hot. To form each latke, use a one-fourth-cup measure or ice cream scoop to scoop up the mixture, then flatten it out in your palm, squeezing out the remaining moisture. Each latke will be about 4 inches in diameter.
3. Form and fry
a few latkes at a time (being careful not to crowd the pan), cooking them until the edges are crispy and brown, 3 to 4 minutes on each side. Remove the latkes to a rack or paper-towel-lined plate, keeping them warm until all the latkes are fried. The latkes are delicious served with yogurt or sour cream.